Double Barrel Spiced Pork Chop {37 Cooks Lock-N-Load Java Challenge}

This is my first time participating in a 37 Cooks (an online group made up of, you guessed it, 37 Cooks) challenge and I am very excited about it. For this challenge we were sponsored by Lock-N-Load Java. A fantastic coffee company that is run by veterans and is dedicated to our military, veterans, and those who support them.

(borrowed from their website) Lock-n-Load Java is committed to supporting our military community through regular donations to charities who meet our criteria for being reputable, highly rated, fiscally responsible charities. We look for charities that are well run… with low overhead and low fund-raising costs, so that more of their resources are used in carrying out their mission.

While many companies claim to support charities with nebulous claims of donating a “portion of profits,” we decided we would create a minimum standard for the money we commit as a company to the panel of charities we have chosen to support. We have set that threshold at the equivalent of $1 for every order shipped. The more successful we are as a company, the more we donate back to these great organizations. We believe that this level of transparency will earn your confidence and loyalty.

This is my kind of company – great product and charity oriented!

We were sent two samples of our choice…I chose the Double Barrel Black and Snipers Choice (decaf) and were asked to create two recipes with the samples. Of course both of my entries are 100% gluten-free. Below is my first entry:

Rub on both sides of the pork chops evenly and let sit for 10-15 minutes.

In a medium skillet heat the olive oil and butter over medium heat. Add pork chops and cook until internal temperature reaches 145°. Depending on the thickness of your pork chop this could be anywhere between 3-6 minutes per side.

In a small sauce pan combine the brewed coffee and sucanat and bring to a boil. Stir until the sucanat has dissolved. Stir in pine nuts and cook until the sucanat starts to crystallize around the pine nuts, about 5 minutes. Continue to stir and once the sucanant starts to re-melt pour the liquid and pine nuts onto a silpat to let cool. Once cooled you ca break them apart.

Chefs Note: I choose the sucanat over granulated sugar because the sucanat goes well with coffee, it adds a hint of molasses.

37 Cooks

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